Sizzling Oil Tossed Baby Bok Choy Hearts
Tender baby bok choy hearts are quickly blanched and dressed with garlic and vinegar, then finished with a pour of smoking hot oil to release a fragrant aroma.
Story
This dish, known as 'Qiang Ban,' relies on the technique of pouring sizzling hot oil over aromatics to instantly bloom their flavors. It is a refreshing, crisp side dish perfect for cutting through rich meals.
Ingredients
Baby bok choy hearts
300g
Garlic cloves
3, minced
Dried red chili peppers
2, torn into pieces
Black vinegar
1 tbsp
Light soy sauce
1 tsp
Salt
1/2 tsp
Sugar
1/4 tsp
Neutral oil
2 tbsp
Instructions
1
Prepare the Vegetables
Wash the baby bok choy thoroughly. Soak the greens in a basin of lightly salted water for about 10 to 15 minutes to ensure they are clean. Drain well, then snap the stalks by hand into sections roughly 10cm long.
2
Blanch and Cool
Bring a large pot of water to a rolling boil. Plunge the bok choy pieces into the water and blanch briefly, just until they turn a vibrant green color. Immediately remove them and plunge into a bowl of ice water or cold running water to stop the cooking process. Drain well and squeeze out any excess moisture, then arrange on a serving plate.
3
Season the Greens
Scatter the minced garlic evenly over the top of the cooled bok choy. Sprinkle with salt, a pinch of sugar, a little chicken powder (optional), and drizzle with the black vinegar and soy sauce.
4
Make the Sizzling Oil
Heat the neutral oil in a small saucepan over medium-high heat. Add the torn dried red chilies and fry until they darken slightly and the oil is smoking. Carefully pour this hot chili oil directly over the garlic and vegetables to sizzle and release the aroma. Serve immediately.
